Classic Chocolate Eclairs

Hey, Let’s Make Some Classic Chocolate Eclairs!

Alright, my friend, gather ’round because we’re diving into one of my all-time favorite desserts: the classic chocolate eclairs. Just think of them as little bites of heaven. Growing up, I always thought making eclairs was for those fancy pastry chefs on TV. But, surprise! It’s totally doable at home. I remember the first time I made these, I was convinced I’d need a degree in French patisserie, but turns out, a bit of patience and a sense of humor goes a long way (especially when you accidentally splat some chocolate on your shirt…oops!).

Why You’ll Love This

I make this recipe whenever there’s a special occasion—or honestly, just a Tuesday that needs a little boost. My family goes crazy for these eclairs because they’re like a hug wrapped in chocolate and puff pastry. And let me tell you, the smell in the kitchen is enough to make anyone weak at the knees. However, if I’m being honest, getting the choux pastry just right took a few tries (and a couple of slightly sunken eclairs), but trust me, the end result is totally worth it.

What You’ll Need

  • 1 cup water
  • 1/2 cup unsalted butter (I sometimes use salted if that’s what’s on hand)
  • A pinch of salt (my grandma always said a pinch is as much as you can grab with three fingers)
  • 1 cup all-purpose flour
  • 4 large eggs (I’ve tried it with three and while it works, four gives you that perfect rise)
  • 1 cup heavy cream (or swap with whole milk, but the texture might differ a tad)
  • 8 oz semi-sweet chocolate (you can use dark if you’re feeling fancy)
Classic Chocolate Eclairs

Let’s Get Baking!

  1. Preheat your oven to 425°F (220°C). Honestly, I always forget to preheat until I’m halfway through, so consider this your friendly reminder!
  2. In a saucepan, bring water, butter, and salt to a boil. Add the flour all at once and stir like your life depends on it until it forms a ball. Yes, it might look a bit weird at first, but it’s all good!
  3. Let it cool for a few minutes. Then beat in the eggs one at a time. This is where I usually sneak a taste (raw egg and all—living on the edge!).
  4. Pipe or spoon the mixture onto a baking sheet. I use a plastic sandwich bag with a corner cut off when I’m out of pastry bags. It works a charm!
  5. Bake for 20-25 minutes until they’re puffed and golden. Don’t open the oven door early—trust me, I made that mistake once and had eclairs flatter than pancakes.
  6. Heat the cream and pour it over your chopped chocolate, stirring until smooth and glossy.
  7. Once the eclairs are cool, slice them open, fill with whipped cream, and dip the tops in the chocolate. Try not to eat them all before they make it to the table (a challenge, I know!).

Notes from My Kitchen

If you find your choux pastry is a bit runny, it might be too warm or the eggs were too large—just add a touch more flour to balance it out. I’ve learned this through the hard way!

Classic Chocolate Eclairs

Fun Variations to Explore

One time, I tried filling them with lemon curd—let’s just say it was an interesting experiment. However, adding a splash of vanilla to the whipped cream filling is a game changer.

Don’t Have All the Gear?

No pastry bag? No worries. Use a good ol’ plastic bag with a corner snipped off. And if you don’t have a double boiler for the chocolate, a microwave in 30-second bursts works just fine.

Classic Chocolate Eclairs

Storing Your Masterpieces

Eclairs are best enjoyed fresh, though they do keep in the fridge for a day or two. But honestly, in my house, they never last more than a day!

How to Serve

We like to serve these on a big platter in the middle of the table and let everyone dive in. It feels kind of communal, and there’s something about sharing a dessert that brings everyone together.

Pro Tips from Experience

Once, in a rush, I skipped letting the dough cool before adding eggs—big mistake. The eggs practically scrambled, and I had to start over. Take your time, it makes all the difference.

FAQs About Our Favorite Eclairs

Can I make these gluten-free? Possibly—though I haven’t tried it myself, there are some great gluten-free flour mixes out there. I’d love to hear how it goes if you try!

What if my eclairs deflate? It happens! Maybe bake them a bit longer next time. Just keep an eye on them, and you’ll get the hang of it.

How long before I can eat these? Once the chocolate sets, they’re ready. But if you’re impatient like me, a little warm chocolate never hurt anyone!

★★★★★ 4.80 from 120 ratings

Classic Chocolate Eclairs

yield: 8 servings
prep: 45 mins
cook: 30 mins
total: 50 mins
Delicious and classic chocolate eclairs with a creamy filling and rich chocolate glaze.
Classic Chocolate Eclairs

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate

Instructions

  1. 1
    Preheat the oven to 400°F (200°C).
  2. 2
    In a saucepan, bring water and butter to a boil. Add flour and stir until a dough forms.
  3. 3
    Remove from heat and let cool slightly. Beat in eggs one at a time until smooth.
  4. 4
    Pipe dough onto a baking sheet and bake for 20-25 minutes until golden brown.
  5. 5
    For the filling, whip cream with sugar and vanilla until stiff peaks form. Fill the eclairs.
  6. 6
    Melt chocolate and drizzle over the filled eclairs. Let set before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 250 caloriescal
Protein: 5gg
Fat: 15gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 25gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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